Sunday, September 26, 2010

Cole Slaw

If you like cole slaw that isn't quite as bitter as most then you will enjoy this recipe. This recipe needs to be made ahead of time, the day before or at the very least the morning of when you're going to serve it. Cole slaw needs time to marry the flavors and for the liquid to sweat out of the vegetables. The very minimum should be 8 hours. Don't worry though, you don't need to spend all the time chopping the cabbage and carrots. Fresh Express cole slaw mix is inexpensive and you won't have half a head of cabbage in the fridge wondering what you'll make with it. Unless of course you want to go through all the work and use the leftover cabbage for boiled cabbage.

Ingredients:

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
1 1/2 tablespoons lemon juice
1 tablespoon white vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp onion powder
1 bag Cole Slaw mix

In a medium bowl, whisk together the mayonnaise, sugar and milks. Whisk in lemon juice and vinegar. Add spices.

In a larger bowl empty the bag of cole slaw mix. Pour sauce over mix and fold until well coated.








 


Put your mixture into a covered bowl and refrigerate for at least 8 hours. As the cabbage releases it's juices the amount will shrink and make more sauce. That's one reason it's so important to make ahead. If you tasted it now it would not be that pleasant.


You can play with the recipe as much as you like. If you like a sweeter slaw add chopped apples and cinnamon or grapes. If you want it more savory add some celery seed. We like it just plain and try to keep it around because it goes so well with so much. This recipe is also easy to convert to large quantities for picnics and potlucks.

2 comments:

knittycowgirl said...

mh, sounds delicous....

Army wife said...

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